These parfaits are a delicious and refreshing way to enjoy tangy rhubarb paired with creamy yogurt. Perfect for busy mornings or a healthy snack, they can be made ahead to save you time without sacrificing flavor.
COOKBOOK / 28973
Start by combining the rhubarb, water, and a pinch of salt in a medium saucepan over medium-high heat. Bring it to a gentle boil, stirring now and then. Once it’s boiling, turn the heat down to medium-low and let it simmer, stirring occasionally, until the rhubarb breaks down and gets soft—this should take about 6 to 8 minutes. Stir in the honey and keep cooking for another 2 or 3 minutes until the mixture thickens a bit. Then, take it off the heat.
Next, set up your jars in a row—five jars that hold between 12 and 16 ounces each work perfectly. Spoon about 2 tablespoons of the rhubarb mixture into the bottom of each jar. Sprinkle 2 tablespoons of cracker crumbs on top, then add about two-thirds of a cup of yogurt. Repeat by dividing the remaining rhubarb and cracker crumbs evenly over the jars. Finish each parfait with a tablespoon of crushed walnuts. Seal the jars and pop them in the fridge until you’re ready to enjoy.
- Use Greek yogurt for a thicker, creamier texture.
- Sweeten the rhubarb compote with honey or maple syrup to balance its tartness.
- Let the compote cool completely before layering to avoid soggy parfaits.
This parfait is a refreshing and tangy treat that balances creamy yogurt with tart rhubarb. It’s easy to make ahead, making it perfect for busy mornings or casual gatherings. Plus, it’s a healthy option that feels like a special dessert.
Serve chilled in clear glasses to show off the beautiful layers. Top with granola or toasted nuts for extra crunch. A sprinkle of fresh mint or a drizzle of honey adds a lovely finishing touch.
Store the assembled parfaits in airtight containers in the fridge for up to 2 days. Keep the rhubarb compote separate if possible and layer just before serving to maintain texture. Leftovers can be enjoyed as a quick snack or breakfast.
